Broccoli Cheese Soup
Ingredients
The base
-
3
tablespoons
unsalted butter
-
2
medium
yellow onions
-
6
cloves
garlic
-
½
teaspoon
red pepper flakes
-
1 ¼
teaspoons
fine sea salt
-
to taste
freshly ground black pepper
The main ingredients
-
2
pounds
broccoli with stalks
-
1
large
russet potato
-
6
cups
water
-
4 to 8
ounces
grated sharp cheddar cheese
For garnish
-
to taste
thinly sliced chives or green onions
Instructions
- Melt the butter in a pot and add onions, garlic, red pepper flakes, salt, and black pepper.
- Cook until onions are softened and golden.
- Prepare the broccoli by discarding the rough ends and peeling the stalks.
- Chop the broccoli stalks and reserve the florets.
- Add broccoli stalks and potato to the pot, pour in water, and bring to a boil.
- Simmer until the stalks and potatoes are tender.
- Add half of the reserved florets and cook until bright green.
- Blend the mixture until smooth and return to the pot.
- Add the remaining florets and cook until tender.
- Stir in cheddar cheese until melted and smooth.
- Serve topped with additional cheese and chives.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
600mg
Cholesterol
40mg
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